This is a quick, easy and healthy weekend lunch. It would also make a great picnic addition, or lunch box snack.
1 cup of spinach has twice as much absorb-able calcium as a cup of milk. Chickpeas are also high in calcium, and peanut butter, which binds these beauties together, is just brimming with magnesium; which you need to insure that calcium is fully utilized. In other words, these Falafels are a perfect source of vitamins for strong healthy bones. Also a wonderfully versatile meal or snack for those of us that like to use our fingers to eat (which lets face it is most of kids and adults too). This recipe is a doddle and the end results are beautifully light fluffy green tasty morsels. Here’s the recipe:
Put 4 tbsp of oats in a blender and whizz until they turn to flour consistency. Add 200g of Spinach with 1 drained and rinsed 400g tin of chickpeas (or to be more frugal soak 120g of dried chickpeas overnight and boil for 1 hour). Squeeze in the juice of a whole lemon, and add 1 tsp of cumin, a pinch of salt, 3 cloves of garlic, 1.5 tbsp peanut butter and a handful of fresh herbs (I used coriander and fresh mint from the garden). Blend until it forms a smooth paste. If your blender is having trouble cutting through all this fibre add a dash of warm water to get things moving. Once your batter is formed roll it into balls and place on a greased baking tray. My mixture ended up a bit wet, so in the end I spooned quinelles (like they do on masterchef) of the mixture onto the baking tray. Bake on a moderate to high oven( Gas mark 6 / 200C / 400F) for 25 minutes until they are crispy on the outside but still gooey in the middle. Serve with lashings of home-made hummus either on their own, or with salad – delicious!
How much do they cost to make?
120g dried chickpeas = 14p
peanut butter = 20p
Oats = 20p
Spinach = 50pHerbs, garlic, salt & pepper = 20p
Total = £1.24 for 12 falafel.